In an interview with England’s Diffords Guide, cocktail expert Eben Freeman (who now heads up the cocktail programs at Michael White’s restaurants) looks back fondly on the night he tried to put some tuna juice into a drink at wd~50. Wylie Dufresne, he says, was “very upset.” But it seems like some part of Freeman’s imagination (which also produced absinthe gummy bears and smoked Coke at Tailor) is still trying to make that cocktail work. His logic sort of makes sense: “There are plenty of people putting anchovies into their olive brine before they make Dirty Martinis.” [Class/Diffords Guide UK, Related]